I learned to see and analyse food through its molecular structures and properties. Bread, for example, consists of a sequence of sugar molecules. Whether we decide to consume short-chain (simple wheat flour) or long-chain (wholemeal flour) sugar molecules can not only determine our satiety, but also influence our blood sugar level and the absorption of vitamins, minerals and trace elements. What we decide on, depends on us.
As a daughter of parents originating from Afghanistan, I grew up experiencing food and its benefits on a more elementary level. I remember my mum starting almost all of her cooking by using tumeric, giving me fenugreek seeds for menstruation pain or cooking green tea and cardamom every night for its digestive benefits. Growing up with a mother who grew her own food and taught you how to use them, challenged me to learn more about nutrition and its effect on our body and mind. As a nutritionist today, I like to combine my learnings from university with experiences learnt throughout my life.